| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Raspberries, hulled |
| 3 |
ts |
Lemon juice |
| 6 |
tb |
Equal spoonful (artificial sweetener) |
| 2 |
|
Egg whites |
| 1 |
c |
Whipping cream, whipped (or creme fraiche) |
INSTRUCTIONS
grated peel of half a lemon sprigs of fresh mint to decorate
Puree raspberries and press through a sieve. Stir in lemon juice and
sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg
whites, fold in remaining Equal Spoonful and continue beating until very
stiff. Mix cream with lemon peel and fold in beaten egg whites. Chop
half-frozen raspberry sorbet into bite sized pieces and fold into creme
fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6.
Origin: Canadian Living magazine; Aug 91 issue. Equal ad Shared by: Sharon
Stevens July/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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